Caribbean Lamb and Peanut Curry with Chilies
|2 pounds of lean lamb meat cut into 1 inch cubes|
|3 tbs of curry powder|
|1 tsp of dried oregano|
|2 hot chilies chopped (you can eliminate if you don't like spicy)|
|1 large onion minced|
|1 large carrot peeled and cut into 1 inch pieces|
|1 red pepper chopped into 1 inch pieces|
|4 cloves of garlic|
|1 pound of sweet potatoes cut into 1 inch pieces|
|14 oz can of peeled Roma tomatoes with juice chopped|
|2 bay leaves|
|4 tbs of crunchy peanut butter|
|1 tbs lemon juice|
|1 can of coconut milk|
|1 cup of frozen peas|
Lamb or mutton is a staple in the Caribbean. When prepared with flavors imported from east India the tastes are incredibly savory and sweet and spicy. This recipe is designed to be made in a crock pot and when finished the Lamb will be wonderfully tender.
- Combine all ingredients in the crock pot except the peanut butter, lemon juice coconut milk and peas and mix gently.
- Cook on high for 6 hours or on low for 8. (follow the directions that come with your crock pot)
- During the last 3o minutes of cooking mix the peanut butter, lemon juice and coconut milk and mix well.
- Add the peanut butter mixture along with the peas and cook for another 30 minutes.